In Provence this is served up as a dessert, but you try it and decide how you would have it.
Currently touring: Provence, France
Balsamic vinegar is not made from wine like regular vinegar, but from grapes with a high sugar content. They are slowly cooked to create a concentrate and were traditionally placed in barrels where left unsealed to go through an evaporation process to create a syrupy type product.
Be careful not to use more lavender than recommended because the flavour can be strong and overwhelming if you are too heavy handed with it.
This tart is related to an Italian lemon and almond tart. The French version does not have lemon rind in the pastry but has extra lemon in the filling to give it a lemon flavoured tang.
Here we have one version of an old recipe made in many different parts of the French countryside where ever strawberries grew in abundance. The women made many different variations of a recipe using strawberries to make a dessert, cake or slice, taste more delicious than the next door neighbour could make.
So here I have made this strawberry, chocolate and marshmallow slice which can also be made as a gluten free slice by substituting the plain flour with gluten free flour.